While it's not quite spring, this dish is a welcomed signal that it’s around the corner. We lean on frozen peas for their freshness, peppery arugula, and salty pancetta to make this sheet pan dish feel like it’s restaurant quality. The best part is that it’s cooked on one baking sheet, making cleanup a breeze.

If you cannot find pancetta, 6 oz. of bacon, diced small, would work great in its place.

This is made with gnocchi from the refrigerator section (mine was a potato only gnocchi so it was naturally gluten-free). Do not try to make this with cauliflower gnocchi as they will get gummy in the oven, and shelf stable ones will be too dry. If you want to go that route, I would suggest cooking them according to instructions first. Then tossing them in with the other ingredients.